Baci’s Sourdough Ice Cream

Why You’ll Love This Recipe

• A creative use for leftover sourdough starter
• Unique tangy flavor unlike any other ice cream
• Ultra-creamy texture from a custard-style base
• Balanced sweetness with deep, fermented undertones
• A conversation-starting dessert for dinner parties or gatherings
• Ideal for sourdough enthusiasts looking to experiment
• Customizable with mix-ins like nuts, chocolate, or swirls
• Make-ahead friendly—stores well in the freezer
• Naturally rich and satisfying
• A gourmet treat with bakery-inspired character

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole milk
• Heavy cream
• Granulated sugar
• Egg yolks
• Sourdough starter (active or discard, unfed)
• Vanilla extract
• Salt
• Optional: honey, cinnamon, caramel, or chopped nuts

Directions

1. Make the custard base:
   In a saucepan over medium heat, warm the milk and cream until steaming but not boiling. In a bowl, whisk egg yolks with sugar until pale and thick.
2. Temper the eggs:
   Slowly pour a little of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the rest, then return everything to the saucepan.
3. Cook the custard:
   Stir the mixture over low heat until it thickens enough to coat the back of a spoon (about 170–175°F or 77–80°C). Do not boil.
4. Strain and cool:
   Strain the custard through a fine mesh sieve into a clean bowl. Stir in the vanilla, salt, and sourdough starter until smooth.
5. Chill thoroughly:
   Cover and refrigerate for at least 4 hours or overnight until well chilled.
6. Churn the ice cream:
   Pour into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
7. Freeze:
   Transfer to a freezer-safe container and freeze for at least 4 hours before serving.

Servings and timing

Serves 6–8
Prep Time: 20 minutes
Chill Time: 4 hours
Churn Time: 20–30 minutes
Freeze Time: 4 hours
Total Time: About 9 hours (mostly inactive)

Variations

• Cinnamon Swirl: Add a cinnamon sugar ribbon after churning
• Toasted Nuts: Fold in toasted pecans, walnuts, or almonds
• Chocolate Chunks: Add chopped dark chocolate for texture
• Salted Caramel: Drizzle with homemade caramel before freezing
• Honey Vanilla: Use honey in place of sugar and add extra vanilla
• Fruit Ripple: Swirl in roasted strawberries or blueberry compote
• Gingerbread Twist: Add molasses, cinnamon, and ginger for a holiday version
• Brown Butter Add-In: Stir in a few tablespoons of browned butter for richness

Storage/Reheating

Store in an airtight container in the freezer for up to 2 weeks.
Let sit at room temperature for 5–10 minutes before scooping for the best texture.
Do not refreeze once fully melted.
Reheat not required—serve straight from the freezer once softened slightly.

FAQs

Can I use sourdough discard?

Yes, unfed discard works great and adds a tangy depth to the ice cream.

Will the ice cream taste like bread?

No, it has a tangy, yogurt-like flavor with subtle grainy undertones—not a bready texture.

Can I use non-dairy milk?

You can try full-fat coconut milk and dairy-free cream alternatives, though texture may change.

Do I need an ice cream maker?

It helps for best texture, but you can freeze the base in a pan and stir every 30 minutes until firm.

How sour is this ice cream?

Mildly tangy, not overpowering—similar to a lightly tart frozen yogurt.

Can I flavor this differently?

Yes! Sourdough pairs well with honey, caramel, cinnamon, berries, or chocolate.

Is this custard base safe to eat?

Yes, the eggs are cooked to a safe temperature (170°F/77°C).

Can I use a flavored sourdough starter?

Yes, if it’s lightly flavored (e.g., rye or whole wheat), but avoid savory or onion-based starters.

What texture should I expect?

Creamy and smooth like traditional custard-based ice cream, with a complex flavor finish.

Can I serve this with baked goods?

Absolutely—it pairs wonderfully with shortbread, ginger cookies, brownies, or fruit crisps.

Conclusion

Baci’s Sourdough Ice Cream is a creative, tangy, and creamy dessert that transforms leftover starter into something truly special. With a smooth custard base and a hint of sourdough’s signature flavor, it offers a refreshing change from ordinary ice cream while still delivering indulgent satisfaction. Perfect for bakers, ice cream lovers, and adventurous eaters alike, this recipe proves just how versatile sourdough can be—even in dessert.

Baci’s Sourdough Ice Cream

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baci’s Sourdough Ice Cream is a rich, tangy custard-based ice cream that transforms leftover sourdough starter into a creamy, complex frozen dessert with hints of yogurt, caramel, and toasted grain.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 9 hours (including chill and freeze time)
• Yield: Serves 6–8
• Category: Dessert
• Method: Churned
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1/2 cup sourdough starter (unfed or discard)
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional: 2 tbsp honey, 1/2 tsp cinnamon, caramel swirl, or chopped nuts

Cook Mode Prevent your screen from going dark

Instructions

1. In a saucepan, heat the milk and cream over medium heat until steaming but not boiling.
2. In a separate bowl, whisk the egg yolks with sugar until pale and thick.
3. Slowly add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper. Gradually mix in the remaining hot milk.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly and coats the back of a spoon (170–175°F / 77–80°C). Do not boil.
5. Strain the custard through a fine mesh sieve into a clean bowl to remove any solids.
6. Stir in the vanilla, salt, and sourdough starter until smooth.
7. Cover and refrigerate for at least 4 hours or overnight until well chilled.
8. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until thick and creamy.
9. Transfer to a freezer-safe container, add any optional mix-ins or swirls, and freeze for at least 4 hours before serving.

Notes

• Use unfed or discard sourdough starter for a subtle tang without waste.
• Do not boil the custard—gentle heat preserves a silky texture.
• Flavor improves after resting overnight in the freezer.
• Pairs well with fruit, cookies, or caramel sauces.
• Let sit at room temp for 5–10 minutes before scooping for best texture.

Nutrition

• Serving Size: 1/2 cup
• Calories: 290
• Sugar: 22g
• Sodium: 90mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 165mg